40 minChaat & street foodTimes are estimates, including soaking or resting where shown.
Onion Pakora
Crisp onion fritters for tea-time sharing.
Prep15 min
Cook15 min
Soak / rest10 min
Total40 min
Let’s get cooking.
- 01
Slice onions very thinly. Toss with salt, chopped chilli, coriander leaves and spices. Rest for 10 minutes so the onions release moisture.
- 02
Add gram flour and just enough of the measured water to bind into a thick, clinging mixture. It should hold loose onion clusters, not pour like a thin batter.
- 03
Heat oil to 170–175°C in a deep pan no more than half full. Fry small loose spoonfuls in batches for 4–6 minutes until golden and crisp throughout. Drain and serve hot.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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